1. Place the lentils in the bowl and wash them. Set them aside to drain.

2. Wipe both sides of the kombu with a clean, damp sponge. Place it in a bowl with I cup of water and let it soak for 3-5 minutes. Remove, place it on the cutting board, and dice. Save the soaking water.

3. Peel and wash the onions and then dice them into large pieces.

4. Remove the husk from the ear of corn and wash the corn under a stream of cold water. Place it on the cutting board and remove the kernels with the vegetable knife. Set them aside.

5. Wash the parsley under a stream of cold water, chop it very fine, and set it aside.

6. Place the kombu, onions, lentils, and water, including the kombu soaking water, in a pot. Bring to a boil, place the lid on the pot, and reduce the flame to medium?low.

7. Cover and simmer on a medium?low flame for 45 minutes. Then add the corn kernels and sea salt. Cover and simmer for another 10?15minutes.

8. Remove the lid, add the chopped parsley, and cook, uncovered, for another 3?5 minutes. Remove from the pot and place in a serving bowl.

Layer kombu on the bottom of the pressure cooker and place chickpeas on top.

Add the water, including the soaking water, if desired.

Bring mixture to a boil without a lid, reduce the flame, and cook for 30 minutes.

Discard any foam that rises to the surface.

Cover the pressure cooker and bring to pressure on a low flame.

Cook with low pressure for about 40 minutes.

Allow pres­sure to come down completely and remove the cover.

Remove the beans and layer the carrots and onions on the bottom of the pot.

Place the beans on top of the vegetables.

Bring to a boil, cover with a heavy regular lid (it is better not to pressure?cook the vegetables), reduce heat, and cook on a medium flame for about I hour until the beans are 80 percent done.

Add a pinch of sea salt and continue cooking until the beans are well done, but not mushy and most of the liquid has evaporated.

Transfer to a serving dish.

Cynthia & David Briscoe

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